Chocolate Cake with Oranges
Chocolate Cake with Oranges — a Zeelandia recipe in 4 components, makes 2 sheets 40 × 60 cm (about 2200 g each). Uses Maestro Black Cake Mix 25 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 2000 g |
| Eggs | 1000 g |
| Water | 200 g |
| Oil | 1200 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 1500 g |
| Red orange pulp | 1500 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 220 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Oranges | 1500 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 300 g |
Method
- Sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into two 40 × 60 cm frames (about 2200 g each). Bake at about 180 °C for about 30 minutes. Cool and freeze.
- Jelly
Bring all ingredients to the boil and combine thoroughly. Pour the mass evenly onto one sponge sheet and press down with the second sheet. Chill.
- Ganache
Bring the cream to the boil and pour it over the Arabesque chocolate. Combine thoroughly and pour evenly onto the sponge.
Decoration (as desired): slice the oranges and arrange them on the cake. Warm the Paletta Neutral Gel and apply it to the chilled cake with a brush or a pastry gel dispenser.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.